This super tender and flavorful slow-cooker Mexican shredded beef is perfect for meal prep and freezer meals. It’s easy to make and feeds the family on a budget!
So if you read my post from yesterday, I had every intention of making pot roast for dinner. Then I got distracted by tv and my Frito Bandito solo, one thing led to another and I ended up with this seriously amazing Mexican beef!
I mean the aromas alone were mouth-watering! It was one of those as you started walking towards the kitchen, your nose did a little twitch, your tummy made a low growl, and you started to walk a little faster to that smell. I couldn’t tell you how many times Mr. Fantabulous walked through the kitchen and did a huge sniff followed by a “Mmmmmm smells sooooooooooo good!”
I’ll be serving these tonight as either soft tacos or a buritto/chimichanga. I have my enchilada sauce (follow steps 1-6 and just let it simmer for 20 minutes) already made.
I’ll make up some spiced corn, black bean and red onion salsa and perhaps a side of Mexican rice or refried beans.
Just a side note: This has some heat to it, so you’ll need something cool to balance it out—creamy guacamole or cilantro sour cream.
Crock Pot Mexican Shredded Beef
This super tender and flavorful slow-cooker Mexican shredded beef is perfect for meal prep and freezer meals. It’s easy to make and feeds the family on a budget!
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 8 hours
- Yield: ~4-6 servings
- Category: buritto filling, freezer meals, meal prep, shredded beef, slow cooker, spicy beef, taco filling
- Method: slow cooker
- Cuisine: buritto filling, freezer meals, meal prep, shredded beef, slow cooker, spicy beef, taco filling
Ingredients
- 3–4 pound pot/chuck roast
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1/2 large onion, chopped
- 1 large red pepper, chopped
- 1 small can diced green chile pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cayenne pepper
- 2–4 ounces hot pepper sauce
- 1 tablespoon garlic, minced
- 1 tablespoon cilantro, minced
- Enough water to cover 1/3 of the meat
Instructions
- Remove any fat from the sides of the meat. Add the oil to a skillet over medium heat. Add the meat and pan-sear all sides until it gets a nice deep sear—watch for splatters!
- Add the meat to the bottom of a slow cooker. Top with chopped onions, both peppers, and garlic. Sprinkle the dry spices on top, trying to distribute them evenly. Add the hot sauce and chopped cilantro. Add enough water to go 1/3 the way up the meat. Cover and turn on high for 5-6 hours.
- Refrain from removing the lid during cooking. Only briefly remove the lid to add more water if the liquid dissipates. After 5-6 hours, check the internal temperature of the meat (it should be 195- 200°F), then remove the meat to shred, replacing the lid while you are shredding it.
- Using 2 forks, shred the beef. Add the shredded beef back to the juices and mix. Replace the lid and turn the crock pot to low. Cook for 1-2 hours to allow the meat to soak up all the juices and flavor.
Leave a Reply